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The third generation of a 60-year-old sushi restaurant,

Setsuo Funahashi was born in 1970.

In 1990,

he was introduced to traditional Edomae sushi in Tokyo, 
where he trained.

In 2002,

he took over his family's sushi restaurant

and renamed it Edomae Sushi Nikaku.

In 2014 and 2019,

Nikaku was awarded two stars in the Michelin Guide Fukuoka.

In 2021,

Nikaku was recognized by Gault & Millau as a pioneer

of traditional Edomae sushi in the Kyushu region.


She was born and raised in an environment where she was exposed to Japan's traditional culture from a young age, guided by her mother, a master of ikebana (Japanese flower arranging). This upbringing naturally nurtured her deep appreciation for the beauty of nature and the elegance of Japanese aesthetics, nurturing her delicate sensibilities.

In 2002, when Nikaku opened its doors, she actively participated in its establishment. While immersing herself in the culture and techniques of a sushi restaurant, her mission became to provide customers with the ultimate dining experience.

Obtaining a license in the art of Japanese confectionery (wagashi), she became intrigued by the unique desserts that could complement the sushi experience. Focusing on traditional wagashi-making methods and using only the finest ingredients without additives, she dedicated herself to crafting desserts that would inspire delight and awe among the clientele.

Her dedication and talent have not gone unnoticed, as she has earned recognition from the prestigious Michelin Guide. Her delightful desserts she conjures have garnered high praise, captivating even the most discerning of food enthusiasts.

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At Nikaku, a Two MICHELIN Star restaurant from Kitakyushu, Japan, we believe that the freshness of fish is the cornerstone of the Edomae sushi tradition. That's why chef Funahashi meticulously sources the freshest fish from the Kanmon Straits and the surrounding waters of Kyushu. He then sends it directly from Fukuoka to Bangkok on the same day to be prepared for nigiri in a traditional manner.

Two hundred years ago, the downtown area of Edo was bustling with the freshest catch gathered at the Nihonbashi fish market. To fully savor the taste of these fish, the Edomae nigirizushi technique was invented, allowing people to enjoy.


Today, we continue this tradition with “Anbai”
and “Honte-gaeshi” in Kitakyushu at Nikaku.


"Nikaku" means a pair of cranes. Cranes are considered lucky birds in Japan, and two cranes symbolize lasting prosperity.


About 200 years ago, sushi chefs in Edo (present-day Tokyo) pursued the creation of delicious sushi. As a result, they developed a technique. Today, we have inherited the authentic tradition and make sushi using the "Honte-gaeshi" method.


"Anbai" is a cooking term that refers to the balance of salt and vinegar. A dish with a perfect balance is said to be Anbai well done. At Nikaku, we cook the rice with good Anbai to bring out the best flavor of the ingredients.

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